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Dietary Proteases and Bioactive Proteins: Natural Source, Bioactivity and Characterization
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Dietary Proteases and Bioactive Proteins: Natural Source, Bioactivity and Characterization

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (21 May 2023) | Viewed by 13174

Special Issue Editor

Prof. Dr. Ronghai He

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: food protein source development

Special Issue Information

Dear Colleagues,

Dietary proteases and bioactive proteins, as potential ingredients in health-promoting functional foods targeting diet-related chronic diseases, have attracted increasing attention due to their high biological activities, low toxicity and easy digestibility. According to present knowledge, bovine milk, cheese and dairy products are by far the greatest sources of food-derived proteases and bioactive proteins. However, they can also be obtained from plants, animal and marine sources. Due to their proteolytic activity, proteases play a role in alleviating digestion disorders, and have found application in treating cancers, swelling and immune-modulation problems, as well as mammalian wound healing. In addition to the nutritional functions of general protein, bioactive protein also has several specialized physiological functions, such as their ability to enter the digestive tract in their native states. Numerous bioactivities have been described for peptides released from proteins via enzymatic proteolysis with opiate, antithrombotic, antihypertensive, immunomodulating, antilipemic, osteoprotective, antioxidative, antimicrobial, anticariogenic and growth-promoting properties. Thus, this Special Issue will focus on the natural sources, bioactivity and characterization of dietary proteases and bioactive proteins, with the aim of stimulating progress in elucidating the theoretical foundation of their potential applications in functional foods and pharmaceuticals.

Prof. Dr. Ronghai He
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • dietary proteases
  • bioactive proteins
  • natural source
  • functional foods
  • bioactive peptides
  • characterization

Published Papers (4 papers)

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Research

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13 pages, 1546 KiB  
Article
Mixed-Strain Fermentation Conditions Screening of Polypeptides from Rapeseed Meal and the Microbial Diversity Analysis by High-Throughput Sequencing
by Wei Huang, Haining Xu, Jiayin Pan, Chunhua Dai, Benjamin Kumah Mintah, Mokhtar Dabbour, Rong Zhou, Ronghai He and Haile Ma
Foods 2022, 11(20), 3285; https://doi.org/10.3390/foods11203285 - 20 Oct 2022
Cited by 3 | Viewed by 1365
Abstract
Conventional fermentation of rapeseed meal has disadvantages such as sterilization requirement, high energy consumption and low efficiency, as well as poor action of single bacteria. To overcome these drawbacks, mixed-strain fermentation of unsterilized rapeseed meal was investigated. Mixed-fermentation of unsterilized rapeseed meal (ratio [...] Read more.
Conventional fermentation of rapeseed meal has disadvantages such as sterilization requirement, high energy consumption and low efficiency, as well as poor action of single bacteria. To overcome these drawbacks, mixed-strain fermentation of unsterilized rapeseed meal was investigated. Mixed-fermentation of unsterilized rapeseed meal (ratio of solid–liquid 1:1.2 g/mL) using Bacillus subtilis, Pediococcus acidilactici and Candida tropicalis (at 40 °C, for 3 days, with inoculation amount of 15% (w/w)) substantially increased the polypeptide content in rapeseed meal by 814.5% and decreased the glucosinolate content by 46.20%. The relationship between microbial diversity and physicochemical indicators showed that the improvement in polypeptide content was mainly caused by C. tropicalis (on the first day of fermentation) and B. subtilis (on the second day). Compared to raw rapeseed meal, the microbial diversity following the fermentation was significantly reduced, indicating that mixed-strain fermentation can inhibit the growth of miscellaneous bacteria. The study findings suggest that mixed-strain fermentation could be used to considerably increase the polypeptide content of unsterilized rapeseed meal, increasing the potential of rapeseed meal. Full article
(This article belongs to the Special Issue Dietary Proteases and Bioactive Proteins: Natural Source, Bioactivity and Characterization)
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9 pages, 1019 KiB  
Article
Extraction, Isolation and Identification of Low Molecular Weight Peptides in Human Milk
by Hailong Xiao, He Jiang, Haiyun Tu, Yanbo Jia, Hongqing Wang, Xin Lü, Ruosi Fang and Gongnian Xiao
Foods 2022, 11(13), 1836; https://doi.org/10.3390/foods11131836 - 22 Jun 2022
Cited by 2 | Viewed by 1936
Abstract
Human milk contains numerous free low molecular weight peptides (LMWPs), which may play an important role in infant health and growth. The bioactivities of LMWPs are determined by their structures, especially the amino acid sequences. In the present study, 81 human milk samples [...] Read more.
Human milk contains numerous free low molecular weight peptides (LMWPs), which may play an important role in infant health and growth. The bioactivities of LMWPs are determined by their structures, especially the amino acid sequences. In the present study, 81 human milk samples were collected and purified by cation-exchange solid-phase extraction (SPE). Ultra-high performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) was used for the separation and detection of free LMWPs in human milk. A total of 56 LMWPs were identified and quantified. These LMWPs were mainly derived from 3 regions of β-casein, which were the amino acid fragments of 16–40, 85–110, and 205–226. The predominant LMWPs were RETIESLSSSEESITEYK, RETIESLSSSEESITEYKQKVEKVK, ETIESLSSSEESITEYK, TQPLAPVHNPIS, and QPLAPVHNPISV with molecular weights of 2247.9573, 2860.2437, 2091.8591, 1372.7666, and 1271.7212, respectively. The results indicated that the technique based on SPE and UPLC-QTOF-MS might greatly facilitate the analysis of LMWPs in human milk. Full article
(This article belongs to the Special Issue Dietary Proteases and Bioactive Proteins: Natural Source, Bioactivity and Characterization)
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Review

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17 pages, 1614 KiB  
Review
The Formation, Structural Characteristics, Absorption Pathways and Bioavailability of Calcium–Peptide Chelates
by Jiulong An, Yinxiao Zhang, Zhiwei Ying, He Li, Wanlu Liu, Junru Wang and Xinqi Liu
Foods 2022, 11(18), 2762; https://doi.org/10.3390/foods11182762 - 08 Sep 2022
Cited by 11 | Viewed by 3139
Abstract
Calcium is one of the most important mineral elements in the human body and is closely related to the maintenance of human health. To prevent calcium deficiency, various calcium supplements have been developed, but their application tends to be limited by low calcium [...] Read more.
Calcium is one of the most important mineral elements in the human body and is closely related to the maintenance of human health. To prevent calcium deficiency, various calcium supplements have been developed, but their application tends to be limited by low calcium content and highly irritating effects on the stomach, among other side effects. Recently, calcium–peptide chelates, which have excellent stability and are easily absorbed, have received attention as an alternative emerging calcium supplement. Calcium-binding peptides (CaBP) are usually obtained via the hydrolysis of animal or plant proteins, and calcium-binding capacity (CaBC) can be further improved through chromatographic purification techniques. In calcium ions, the phosphate group, carboxylic group and nitrogen atom in the peptide are the main binding sites, and the four modes of combination are the unidentate mode, bidentate mode, bridging mode and α mode. The stability and safety of calcium–peptide chelates are discussed in this paper, the intestinal absorption pathways of calcium elements and peptides are described, and the bioavailability of calcium–peptide chelates, both in vitro and in vivo, is also introduced. This review of the research status of calcium–peptide chelates aims to provide a reasonable theoretical basis for their application as calcium supplementation products. Full article
(This article belongs to the Special Issue Dietary Proteases and Bioactive Proteins: Natural Source, Bioactivity and Characterization)
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16 pages, 1970 KiB  
Review
Anti-Inflammatory Function of Plant-Derived Bioactive Peptides: A Review
by Wanlu Liu, Xinwei Chen, He Li, Jian Zhang, Jiulong An and Xinqi Liu
Foods 2022, 11(15), 2361; https://doi.org/10.3390/foods11152361 - 06 Aug 2022
Cited by 27 | Viewed by 5357
Abstract
Inflammation is considered to be a crucial factor in the development of chronic diseases, eight of which were listed among the top ten causes of death worldwide in the World Health Organization’s World Health Statistics 2019. Moreover, traditional drugs for inflammation are often [...] Read more.
Inflammation is considered to be a crucial factor in the development of chronic diseases, eight of which were listed among the top ten causes of death worldwide in the World Health Organization’s World Health Statistics 2019. Moreover, traditional drugs for inflammation are often linked to undesirable side effects. As gentler alternatives to traditional anti-inflammatory drugs, plant-derived bioactive peptides have been shown to be effective interventions against various chronic diseases, including Alzheimer’s disease, cardiovascular disease and cancer. However, an adequate and systematic review of the structures and anti-inflammatory activities of plant-derived bioactive peptides has been lacking. This paper reviews the latest research on plant-derived anti-inflammatory peptides (PAPs), mainly including the specific regulatory mechanisms of PAPs; the structure–activity relationships of PAPs; and their enzymatic processing based on the structure–activity relationships. Moreover, current research problems for PAPs are discussed, such as the shallow exploration of mechanisms, enzymatic solution determination difficulty, low yield and unknown in vivo absorption and metabolism and proposed future research directions. This work aims to provide a reference for functional activity research, nutritional food development and the clinical applications of PAPs. Full article
(This article belongs to the Special Issue Dietary Proteases and Bioactive Proteins: Natural Source, Bioactivity and Characterization)
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